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Corned Beef and Cabbage - Traditional St. Pat's Dinner Recipe

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This recipe for Corned Beef and Cabbage - Traditional St. Pat's Dinner, by Susan Kelley, is from May Your Belly Always Be Full ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Contributor:

Contributor:

Category:

Category:

Ingredients:

Ingredients:

Corned beef (buy according to the size of crowd your feeding-ask the butcherPotatoes CabbageCarrots (optional-I never used them but I know people do)Pickling spice

Directions:

Directions:

Put corned beef in large stock pot. Fill with water to cover corned beef. Add pickling spice. This will have to boil for several hours. About two hours into the boiling process add the cabbage. Boil for about another hour then add potatoes. When corned beef is tender enough everything should be done

Personal
Notes:

Personal
Notes:

Cut the cabbage in quarters - try cutting the stem out. Peel the potatoes and the optional carrots. Sometimes the corned beef is sold with the pickling spice packet in it. If not just add about 2-3 tablespoons depending on the size of the beef

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